Crackling - Semi-sparkling wine; slightly effervescent. Also called frizzante.
Crémant - French sparkling wine not made in Champagne region.
Crust - Sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle.
Crackling: Used to indicate a wine that is mildly sparkling.
Crisp: A wine with a good acid balance that is fresh and lively.
Crown: The shape made by the bubbles of a good sparkling wine or cava when they reach the top of the glass.
Crackling
The English language term for a wine that is slightly sparkling, or bubbly, due to dissolved carbon dioxide. The French use the term "Petillant" and the Italians use the term I prefer "Frizzante.
Petillant - Lightly sparkling or crackling wine.
pH - The measure of acidity. The warmer the growing climate, the higher the pH of the wine made, the cooler the climate, the lower the pH.
Crackling Semi-sparkling wine; slightly effervescent. Also called frizzante. Crust Sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle. Cuve A large vat used for fermentation.
PETILLANT
Lightly sparkling, or crackling, possibly only realized as a slight prickly sensation on the tongue.
MOLETTE:
Minor grape grown in the Savoie region of France. Used to blend with a wine made from the Altesse grape to create a white wine called "Seyssell", often spritzy and crackling in nature due to incomplete fermentation when bottled.
 See also: Wine, Acid, Hard, Light, Fruit
  
|
RSS
